Mom’s Pink Flamingo Cake

This is such a fun cake! It is a bit messy to complete, but well worth it! If you love the little snowball snack cakes, you will love this cake! It starts with a boxed cake, but you may make any chocolate cake you want. Whichever you choose box cake or homemade, this is a really good cake!

Here are the steps to make this cake:

  1. bake the cake and cool it,
  2. while it is cooling make the fluff/butter filling and set aside (you will need a big piping bag and a long filling tip to fill the cake with cream)
  3. Bloom your gelatin
  4. put your sugar, water and corn syrup in a saucepan and set aside.

Now prepare your Bundt pan by spraying well with pan spray.

Preheat your oven to 350*

  1. 1 box chocolate fudge cake mix

Mix up your boxed cake and bake. Now put it aside to cool.

  • 1 big jar marshmallow cream
  • 6 Tablespoons soft butter
  • 1/2 cup powdered sugar
  • 1 Tablespoon heavy cream

Now mix the marshmallow cream, butter, 1/2 cup powdered sugar and 1 Tablespoon heavy cream together and set aside.

For the coconut covering:

  • 2 cups coconut
  • 1/4 cup powdered sugar
  • a few drops of pink food coloring

You can either put your coconut, powdered sugar and coloring in a big ziplock bag, or mix it by hand in a bowl like I did.

For the marshmallow covering on the outside of the cake:

  • 1 pack unflavored gelatin, bloomed in 6 Tablespoons cold water
  • 3/4 cup sugar
  • 1/4 cup corn syrup
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

When the cake is cooled, take your prepared piping bag and fill it with the marshmallow/butter mixture. Now you stick the tip of the piping bag into the cake and squeeze some of the filling into the cake. Now continue around the cake. Your goal is to have 12 piped holes. Now turn the cake over and put on a plate, then fill 12 more holes from the top of the cake. (This will make sure you have filling in your cake)

Now that you have filled your cake from bottom and top, put your saucepan with your ingredients on the stove on medium high and cook till it reaches 235-240 degrees. This is softball stage.

Have your gelatin in your mixer bowl with the whisk attachment. When the mixture is proper temperature, start your whisk and pour the hot syrup down the side of the bowl, then turn the mixer up high and whisk till the mixture turns to marshmallow. When you have stiff peaks, it is ready to cover the cake.

Now cover the frosting with the pink coconut mixture. I do this over a sheet pan with parchment paper. Keep working around your cake till you get it well covered.

Now grab a mug of coffee, a slice of your delicious Pink Flamingo Cake and enjoy!!

Published by mothergoose53

I am a master pastry chef, a culinary chef, a mom, grandma, daughter, sister and auntie ! I love sharing my knowledge of food with everyone ! I got started by baking and cooking with my mom. I am one of 6 kids.. #3 !! There was always a big group to cook for, lots of kiddos , 2 parents and sometimes friends . That's where it all began . I hope you enjoy my blog ! Welcome to my world of food !!

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